The email addresses you've entered will not be stored and will only be used to send this email. Privacy policy

Ingredients
Serves: 8

30g butter, divided

80g chopped onion

175g fresh mushrooms, sliced

4 tablespoons Marsala wine

1 teaspoon garlic granules

1 teaspoon Italian herb seasoning

1.8kg lean beef stewing steak, sliced

700ml water

450g cheese sauce

750g bolognese pasta sauce, such as Dolmio

Buy ingredients online

per serving

Change supermarket

per serving

Add to basket

Create a shopping list

View list

Print, email, or view list on your mobile.

Add to shopping list

Powered by Whisk.com

MethodPrep:20min › Cook:1hr › Ready in:1hr20min

Melt 1/2 of the butter in a large frying pan over medium high heat. Saute onion and mushrooms until soft. Add a sprinkle of the wine, garlic granules and seasoning and stir all together. Remove mixture from frying pan. Melt remaining butter in frying pan. Add remaining wine, garlic granules and seasonings. Add beef and saute until browned, about 7 to 10 minutes.

Add water to beef and let simmer over low heat until meat is tender. Drain off frying pan liquid and reserve. Return onion/mushroom mixture to frying pan; stir in cheese sauce and bolognese sauce. Return 60ml to 125ml of the reserved liquid to the frying pan (do not add too much, as this will make the sauce too watery). Stir everything together and serve.

Recently viewed

Reviews & ratingsAverage global rating:

(14)

Reviews in English (10)

J

by Jason

14

This was a really good meal. I made it on a Saturday night, good because it takes a little time to cook. I made a from scratch alfredo sauce. I also used vodka instead of marsala wine, because vodka was what I had. It turned out really good. Vermicelli was a little fine for the beef, I would suggest linguine or fetuchine. I also would suggest simmering the meat for about 45 minutes, I only did it for 15-20 minutes, and it wasn't that tender. Good though, and the kids liked the pink sauce.
-
26 Mar 2002
(Review from Allrecipes US | Canada)

S

by somethingdifferentagain?!

8

What a creative mix for the sauce! A CREAMY spaghetti, wine sauce mixed with BEEF. I would change the part of the recipe stating to add wine and spices THEN the meat; I think browning the beef gives off more flavor than "braising" which will happen if you add liquid (the wine) first. It took my beef tips about 1-1/2 hours simmering to tenderize, which is probably typical. Different and tasty, but not something we would make often. I made it low carb, with "Bella Vista" low carb (YUM) spaghetti sauce, and homemade heavy-cream alfredo and served with just a nice spring mix salad.
-
23 Mar 2004
(Review from Allrecipes US | Canada)

D

by DominickTheDonkey

7

Excellent dish. I substituted sprinkling the wine in the dish for pouring it in a glass. I also replaced the beef tips with finger tips. Otherwise, superb!
Dominick
-
09 Nov 2007
(Review from Allrecipes US | Canada)